Cooking Instructions

About your product choice

Bavette steak is cut from the flank, which makes for a more fatty, but very tasty steak.
24hrs
58° 136°F
Set the temperature on your device as shown, once the temperature has been reached pop your product in and cook for the time shown. Remember with sous vide cooking whilst the product will be fine if you cook for longer the time shown is a minimum.

Chef Tips:

Roll in crushed black peppercorns for a fiery finish

Weight

If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.

Recipes

Roasted Bavette of Beef with Sautéed Wild Mushrooms, Parsley and Watercress Persilade
This cut of beef is the perfect choice for steak and chips, very tender and rich in flavour with a lovely herbaceous dressing. The wild mushrooms add a touch of decadence to finish. View Recipe

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SOUSVIDETOOLS.COM GUIDE TO COOKING

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